Fish Oleekie Recipes

FISH COOKIES

Steps:

• Sugar Cookies: In large bowl, sift together flour, baking powder, and salt.
• With electric mixer, cream butter and sugar until fluffy. Beat in egg and vanilla.
• Add flour mixture; mix on low speed to combine. Wrap in plastic; chill 1 hour.
• Heat oven to 325 degrees. On lightly floured surface, roll dough 1/8 inch thick. Cut into fish shapes, 1 to 3 inches long, using a paring knife or cookie cutter. Transfer to ungreased baking sheets; chill until firm, about 30 minutes. Bake 10 to 12 minutes, until edges just begin to brown. Cool on wire racks.
• Royal Icing: Beat meringue powder and scant 1/2 cup water in electric mixer on low. Add confectioners' sugar, scrape sides, and beat until soft peaks form, about 10 minutes. To thin icing for filling in shapes, or "flooding," add a little more water. Tint some icing with food coloring, if desired.
• Decorate cookies with icing and sanding sugar.

FISH O'LEEKIE

Steps:

• Put the leek in a large microwave dish with 4 tbsp of the stock. Cover the dish with cling film, pierce the film with a knife, then microwave on High for 5 mins.
• Uncover the dish, then stir the rice and remaining stock into the leek. Re-cover with cling film, pierce and microwave on High for another 10 mins, stirring halfway through until the rice is very nearly cooked.
• Gently stir in the fish chunks, cover the dish with cling film again, then pierce and cook for a further 5 mins until the fish flakes easily and the rice is tender. Stir in the parsley, lemon zest and juice. Leave to stand for 2 mins before serving.

BACON & FISH O'LEEKIE

Steps:

• Put the leeks and bacon in a medium microwavable dish with 4 tablespoons of the stock. Cover the dish with cling film, pierce the cling film with a knife and microwave on High for 5 minutes.
• Stir the rice and remaining stock into the leek and bacon and continue to cook uncovered in the microwave for a further 5 minutes. Gently stir in the fish chunks, cover the dish with cling film, pierce the cling film with a knife and cook for a further 10 minutes, until the fish and rice are done.
• Stir in the parsley, lemon zest and juice. Leave to stand for 2-3 minutes and serve straight from the dish.

FISH BAKED WITH LEEKS

Steps:

• Preheat the oven to 400°F. Trim about 1/2 inch from the root ends of the leeks, then trim off all the tough green leaves. Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all the layers.
• Scatter the washed leeks over the bottom of an ovenproof casserole. Mix with the wine or stock, salt, pepper, and mustard. Top with the fish; sprinkle the fish with salt and pepper. Cover the casserole and put it in the oven.
• Bake for 10 to 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish. Uncover and serve the fish with the leeks and pan juices spooned over it.